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Chickpea Patties

These chickpea patties have a crispy outside and are packed with flavor. Everything is mixed in a food processor or by hand which makes these patties so easy to put together. You can either bake or fry air even air-fry these patties and they will come out super delicious every time!
Prep Time10 mins
Cook Time15 mins
Resting time0 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 15 patties
Author: Emilia


  • 1 tbsp olive oil for frying the carrot, onion and garlic
  • 1 grated carrot
  • 1 diced spring onion or half thinly diced regular onion
  • 3 diced cloves of garlic
  • 425 g 15 oz (2 1/2 cups) cooked chickpeas
  • 70 g 1/2 cup all-purpose or chickpea flour
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tbsp diced parsley optional
  • 1-2 tbsp water optional - used if the blended chickpeas are too dry - see notes
  • salt and pepper to taste


  • Add olive oil to a nonstick pan, then let it preheat over medium heat.
  • Grate the carrot, dice the onion and garlic cloves.
  • Add the carrot and onion to the pan and fry for 2-3 minutes or until the carrot is cooked and the onion is translucent. Toss the garlic into the mixture and fry for 30 seconds. Take the pan off the heat and transfer the mixture to a bowl.
  • Add the chickpeas to a food processor, and pulse them 10-15 times or until they get a paste-like consistency. If there are a few chickpeas that are not blended here and there, that's okay. You might need to scrape the sides of the food processor from time to time if the chickpeas get stuck on the sides.
  • If you feel like the blended chickpeas are too dry, here you can add the optional water. I usually use home-cooked chickpeas, and I cook them a bit longer, so I don't need to add water. But if you are using canned chickpeas, I'd definitely recommend adding a tablespoon of water.
  • Transfer the chickpeas to a large bowl. Add the flour, baking powder, the cooked carrot onion, garlic, and the diced parsley, paprika, salt, and pepper to the bowl.
  • Mix everything together until combined. I scoop the patties with a tablespoon and form balls- each pattie should weigh around 40g/1.4oz - 1 big spoonful. You can make smaller or larger ones.
  • Press the balls with the flat side of a cup to create the patties.
  • Add the olive oil to a medium nonstick pan and preheat the pan over medium-high heat. The oil should be really hot but not smoking.
  • Transfer the patties to the pan and fry on each side for around 2-3 minutes.
  • Take them out to cool on a wire rack. Serve with yogurt dip!